Plus: Messy Supply Chains For Ultra-Processed Foods, Grocery Trend Predictions For 2026 And More |
| The government shutdown has many nutrition programs and scientific researchers scrambling, including a supplemental nutrition program for women, infants and children that funds purchases of infant formula, fruits and vegetables for low-income families. The chaos underscores how women and children’s health is in the crossfire amid political posturing. And amid criticism that the program is expected to run out of federal funding before the end of this week, the White House is vowing to spend “millions of dollars”—earned from the Trump Administration’s increased tariffs—to keep the critical food program running. As Politico reports, “it’s not clear exactly how much money the White House intends to spend, how the process will unfold or if it is legal.” Well, we’ll see how that goes! I’d love some more details on how that will work, but, most importantly, I’m hoping no family goes without what they need due to the chess game happening in Washington, D.C. |
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| UFP Watch: There’s a hidden cost to the climate when it comes to selling and consuming ultra-processed foods, and The Guardian has a deep-dive into how these supply chains can wreak havoc on the environment: “Scientists can examine deforestation for agriculture, or the methane emissions from livestock. But the environmental impact of ultra-processed foods—like M&Ms—is less clear and is only now starting to come into focus. One reason they have been so difficult to assess is the very nature of UPFs: these industrially made foods include a huge number of ingredients and processes to put them together, making it nearly impossible to track.” |
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| Campaign Faux Pas: The race for governor of New Jersey took a salty turn this week when Republican candidate Jack Ciattarelli shared a video of Democrat Mikie Sherrill supposedly criticizing the state’s specialty breakfast food. “Who eats pork roll?” Sherrill said. “I think that’s gross.” Locals probably know she was speaking to a longstanding regional debate over the term “pork roll” (Sherrill prefers the term “Taylor ham”), but Ciattarelli, as Page Six points out, still used the opportunity to point out Sherrill’s lack of New Jersey roots, saying, “Hey Mikie. Tell me you’re not from Jersey without telling me you’re not from Jersey.” |
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| Next Year’s Trends: Whole Foods has around 530 stores nationwide (compared to Kroger’s 1,250) and yet its influence is outsized. And every year the chain backed by Amazon touts its clout with an annual trend report. This year’s list features the following predictions for grocery stores in 2026: Tallow Takeover, Focus on Fiber, Year of the Female Farmer, Kitchen Couture, Freezer Fine Dining, Very Vinegar, Sweet, But Make It Mindful, and Instant Reimagined. |
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| Halloweentown: I’ve been kicking off my spooky season with a festive new cookbook, To Die For: A Cookbook of Gravestone Recipes. Author Rosie Grant explains how she got into memorializing family favorites carved across cemeteries around the country with NPR’s Boston station WBUR. |
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| Wednesday, October 15, 7 - 8 p.m. I’ll be interviewing Miyoko Schinner, founder and former CEO of vegan butter and cheese brand Miyoko’s Creamery, all about her new cookbook, The Vegan Creamery: Plant-Based Cheese, Milk, Ice Cream, and More. Let’s make the New York City leg of her book tour one to remember! 44 Mulberry Street at Yu & Me Books in New York City Get Tickets Tuesday, October 28, 9:30 a.m. - 6 p.m. I’m thrilled to be returning to my alma mater for the 1st Annual Food and Agriculture Policy Summit co-hosted by José Andrés, Food Tank, the Global Food Institute at GW, and the Culinary Institute of America. My panel on Innovation and Opportunity for Expanded Access to Protein Sources with Gerardo Martinez, founder and owner of Wild Kid Acres in Edgewater, Bruce Friedrich, president of the Good Food Institute, Aris de Rijke, Executive Director of Meatable, and Julie Anna Potts, President & CEO of the Meat Institute, starts at 2:30 p.m. Jack Morton Auditorium at 805 21st Street NW Washington, D.C. Get Tickets |
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| I was fortunate enough to snag a reservation at a neighborhood spot that’s quickly become critically acclaimed—Sunn’s. And these seasonal banchans were the best I’ve ever had. My favorites were the small dishes of okra, sungolds, pickled cucumbers, braised eggplant and, of course, the potato salad. |
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| Thanks for reading the 162nd edition of Forbes Fresh Take! Hit reply to let me know what you think. |
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